Curd from cow's milk. Cottage cheese at home - two proven recipes

It is important for mothers that children receive all the most useful in the diet, and therefore factory-made sour-milk products are increasingly being replaced by home-made ones. For example, cottage cheese is excellent at home from raw and boiled milk, fresh whole natural cow's milk and from a purchased pasteurized store product. There are many different recipes that can teach us how to make the most delicious, environmentally friendly cottage cheese by boiling and even non-thermal methods.

How is cottage cheese made from milk?

Today, in the age of widespread use of genetically modified goods, the dangers of which are trumpeted from all over, trust in factory products is fading before our eyes. It becomes scary not so much for himself, but for the children.

That is why more and more people are striving to purchase a natural rural assortment of dairy products. Villagers and farm owners deftly manage milk, preparing a lot of tasty and healthy products from it. However, many townspeople are not even aware that it is quite simple to get the same cottage cheese from milk with their own hands, the main thing is to know the algorithm of this process.

So how do you make your own organic cottage cheese?

Homemade cottage cheese from village milk

First you need to decide what kind of milk homemade cottage cheese is made from. Undoubtedly, homemade fresh milk from milk cows is the best raw material for curdling.

Such cottage cheese is soft, tender, juicy and very nutritious. From 1 liter of milk you can get up to 300 g of fresh cottage cheese.

Even if homemade milk has been passed through a separator, skimmed milk is still a great solution for making fat-free cottage cheese.

Homemade cottage cheese from store milk

However, very often city hostesses are visited by the question, is it possible to make homemade cottage cheese from store-bought milk, because in the conditions of the city it is not always possible to buy farm goods?

Yes, of course, you can resort to factory milk, it curdles perfectly and here it’s not even so important whether the raw material is fresh or boiled. At home, even from low-fat, pasteurized and lactose-free milk, you can cook a good curd product.

To obtain 1 kg of cottage cheese, at least 4 liters of milk are required.

How does the curdling process take place?

Everything is simple here. To begin with, milk must be allowed to sour and curdle, that is, turn into yogurt.

This can be done in various ways, from simply keeping the drink warm for about a day, and ending with the use of various natural ferments (sour cream, kefir, bifidumbacterin), acids (citric acid, vinegar, lemon juice) and chemicals (calcium chloride).

Further, fermented milk is subjected to thermal and cryo-treatment, as a result of which the curdled milk breaks up into two fractions, one of which is cottage cheese. That's all science. Everything looks pretty easy and simple, and even without visual video tutorials.

Let's now put the theoretical knowledge into practice.

Ingredients

— 5 l + -
Kefir - 1 l + -

Making homemade cottage cheese from milk

This recipe for making homemade cottage cheese can rightly be called classic or even traditional, because this is how this product has been prepared from time immemorial, mainly from natural cow's milk.

In order to cook homemade cottage cheese, we need both milk and kefir as a starter.

Pour milk into a saucepan and put on fire. It must be heated over medium heat with occasional stirring so that it does not burn.
As soon as the milk boils, pour all the kefir into it and, continuing to cook, actively mix the whole mass from top to bottom so that the starter is evenly distributed throughout the entire volume of milk.
After a few minutes, you will notice that the milk has curdled, and the protein grains have risen to the top - this is the cottage cheese itself that has separated from the whey.
Now we need to filter it from the whey liquid, for which we line a sieve installed on an empty pan with gauze folded two or three times and drain all the contents of the pan through it.
The cottage cheese remained in gauze, and the whey was in a glass container. We tie the edges of the fabric in the form of a bag and hang it up so that the excess whey is completely glassed from the curd.

The curd is ready! Now you can cook cheesecakes with it, and stuff it, or just mix it with sugar and raisins and eat it for breakfast.

Among the huge variety of different options for obtaining cottage cheese, there is naturally an express recipe that will tell us how to quickly cook cottage cheese at home from fresh and boiled milk from the store.

To do this, we do not even need sourdough, but we will use a pharmacy drug called calcium chloride. By this method, back in Soviet times, mothers tried to make homemade kefir and cottage cheese enriched with calcium for their children.

These products are not only very tasty, but also able to strengthen teeth and bones, normalize the functioning of the nervous system and have a beneficial effect on the circulatory system.

Ingredients

Pasteurized milk - 0.5 l;
Calcium chloride 10% solution - 1.5 tablespoons;

Preparation of calcined cottage cheese

The prepared products are just enough to prepare one serving of cottage cheese for a child.

So, we heat the milk in a saucepan to 40 ° C, after which, with vigorous stirring, we introduce a ten percent solution of calcium chloride into the liquid.
Then bring the milk to a boil, and cook until the mass curdles. Next, remove the brew from the stove and, after cooling, we fold the curd into a strainer. After 15 minutes, the excess liquid will drain, and the cottage cheese can be eaten.

In this recipe, you should strictly adhere to the stated proportions, because if you add too much CaCl 2 to milk, then the cottage cheese will be bitter, which neither children nor adults will definitely like.

Absolutely healthy people can consume any dairy products without fear for their own health, however, for people with lactose deficiency, the acceptable range of dairy products is very limited.

And if you can still find lactose-free products in megacities, then for small towns this is sometimes an outlandish product. And therefore, people with such a diagnosis have no choice but to cook special cottage cheese at home on their own, since such milk is available today in almost every major market.

And in order to make the product even more useful, instead of sourdough we will resort to the help of bifidobacteria, and we will not boil sour milk, but we will use the sparing cryo curdling method.

Ingredients

lactose-free milk - 1 l;
Bifidumbacterin - 2 ampoules;

Making homemade lactose-free cottage cheese

First, we need to bring the milk to a boil, then cool it to 38 ° C and pour it into a thermos, where we also add diluted bifidumbacterin.
After 10-16 hours, a luxurious lactose-free kefir and enriched with bifidobacteria is formed in a thermos. To preserve all the benefits of this product, we do not use fire, but a freezer to prepare cottage cheese.
So, pour kefir into a bag and send it to the freezer for 8 hours, and best of all at night. And in the morning we take out the bag, cut it, take out the ice floe and put it on a sieve lined with three-layer gauze. In the process of thawing, the whey will drain through the holes, and the most delicate, juicy and soft cottage cheese will remain in a gauze bag.

Yes, no doubt, this method takes a lot of time, but having enjoyed the taste of this curd and having taken the lion's share of the benefits, we really understand that it's worth it and then cooking cottage cheese at home from any kind of milk will become your constant occupation in the kitchen.

Today we will look at homemade cottage cheese, recipes you will find its preparation in our article.

Such a delicate and slightly sour product is very popular in our country. This is not at all surprising: cottage cheese is tasty, nutritious and absolutely indispensable in the preparation of favorite dishes of all times and peoples - cheesecakes, dumplings and cheesecakes.

The production of cottage cheese involves such valuable dairy elements as fat and protein. On an industrial level, cottage cheese is made from pasteurized milk. It is fermented with the help of cultural sourdough, consisting of useful lactic acid bacteria necessary for cottage cheese. This is a guarantee of the highest quality food product.

Only fresh cottage cheese made from pasteurized milk can be consumed directly in food. It should be remembered that cottage cheese is a favorable sphere for the life support of various microorganisms. It is not for nothing that cottage cheese is stored poorly enough and its quality deteriorates significantly after a short period of time. Store-bought cottage cheese can be kept in the cold or in a home refrigerator for no more than one or two days. Especially carefully it is necessary to handle the cottage cheese, which is made from raw milk.

It is likely to contain unwanted, and sometimes even harmful microorganisms. The cottage cheese that you bought on the market or made from fresh milk should not be consumed before preliminary heat treatment. It is necessary to warm the cottage cheese well at a high temperature, that is, use it for making spring rolls, cheesecakes, dumplings.

Homemade cottage cheese- this is the richest source of energy and a storehouse of useful vitamins and minerals. Adding cottage cheese to the daily diet guarantees the maintenance of women's and children's health, and for men, this wonderful product will become indispensable for restoring physical strength after a hard day's work. Today you can buy cottage cheese in any store, but home-cooked cottage cheese is still considered the most useful and delicious.

How to cook homemade cottage cheese: a simple cottage cheese recipe at home

Most easy cheesecake recipe requires the use of curdled milk. Everything is very simple: you need to pour the milk into a saucepan, cover with a clean cotton cloth and leave it for several days in a warm place (the number of days depends on the room temperature in the apartment or house). In winter, the transformation of curdled milk from milk will take about 3-5 days, in summer - up to 2-3 days. You can speed up the process by adding kefir or sour cream to regular milk (one hundred milliliters of kefir or one tablespoon of sour cream per liter).

After some time, when the milk is fermented to the state of curdled milk, it is necessary to separate the whey from the future curd. To do this, put the saucepan on the stove and heat the mixture. Boiling is strictly prohibited. After just a couple of minutes, the whey will be forced to separate from the curd. Readiness is defined as follows: put your finger in the middle of the mixture, if it is slightly warm, it's ready. Then we make a bag of several layers of a wide bandage, gauze or thin cotton and pour the contents of the saucepan into it. The bag must be suspended so that the mixture can drip for twelve to fifteen hours. If you want drier cottage cheese, then you can put oppression.

Prepare cottage cheese at home from yogurt or kefir bought in a store

To make cottage cheese at home, select the necessary ingredients:

Kefir or curdled milk in its purest form;

Milk and kefir (or curdled milk) in the ratio 1:1;

Milk and kefir (or curdled milk) in a ratio of 2:1;

Milk and kefir (or curdled milk) in a ratio of 1:2.

Several ways to prepare cottage cheese from kefir (or yogurt):

warm way:

Further actions, as in the first recipe: the mixture should be heated until the whey begins to separate from the curd, then we throw it into a colander lined with multilayer gauze, fold the bag and hang it up overnight.

cold way:

Kefir in a package (bag or pack) is left in the freezer for several nights. After the allotted time, we take it out of the pack, put the frozen kefir in a colander, which we first cover with gauze. When all the whey drains, you will be left with a very pleasant and healthy cottage cheese.

Three historically established culinary recipes for making cottage cheese:

Skyr - cottage cheese made from milk and kefir (or yogurt) in a ratio of 1: 1: boil the milk for a short time, add a liter of kefir, leave it on the slowest fire for about three minutes.

Ezhegey - cottage cheese made from milk and kefir (or yogurt) in a ratio of 1: 2: the cooking method excludes boiling. The milk is heated, curdled milk is added, the fire is immediately turned off and the mass is left to cool.

Calcined homemade cottage cheese from milk

Cottage cheese according to this recipe has low acidity, so it is recommended to give it to children.

How to make homemade cottage cheese?

We will need:

Milk - 1 liter,

Calcium lactate - one and a half teaspoons (6 grams).

Calcium lactate can be bought at any drug store in powder form. We dissolve it in a small amount of water, for example, in three to four tablespoons of water. Then bring fresh milk to a boil, turn off the fire and enter at a constant

stirring dissolved calcium lactate.

The milk will curdle. After the mass is cooled, filtered through gauze or thin cotton to separate the future curd from whey. In order for the cottage cheese to be dry and crumbly, we hang it up overnight or put it under oppression. One pack of milk will make a standard pack of cottage cheese.

Cooking cottage cheese at home is possible according to any of the above recipes, it will depend on your desire and capabilities. But under any condition, homemade cottage cheese preparation is simple, economical and even enjoyable.

A few tips to follow make cottage cheese at home even tastier:

Milk must be fermented necessarily, because otherwise the final product will be insipid and weak;

It is important not to oversour the milk, otherwise the cottage cheese will turn out sour;

The whey should separate completely;

To obtain cottage cheese of a dense consistency, place the mass under a wooden oppression;

You can store homemade cottage cheese in the refrigerator, wrapping it in a dry, clean towel.

Homemade cottage cheese

Having mastered homemade cottage cheese recipe, you can move on to the next level - cooking cheese. So, for hard cheese you will need the following ingredients:

One liter of milk;

One kilogram of cottage cheese;

A couple of eggs;

One hundred grams of butter;

Salt and soda - one tsp each

Cooking:

1. In a saucepan, mix cottage cheese with milk, heat over low heat, stirring constantly;

2. When it starts to boil, we throw the cottage cheese into a colander. If the holes are large enough, then the bottom of the colander can be covered with gauze to keep the maximum amount of cottage cheese. To better separate the whey, the curd can be lightly crushed with a spoon;

3. Put the resulting cottage cheese back into the saucepan, add butter there;

4. In a separate plate, mix eggs, soda, salt (you can add any seasonings or herbs to taste here) and add this mixture to a saucepan with butter and cottage cheese;

5. Turn on the minimum fire and boil the mixture until the mass begins to become thick, homogeneous and viscous. Do not worry: first, lactic acid will react with soda and the mass will increase significantly in size. Stir constantly, otherwise the cheese will constantly burn;

6. On average, it will take no more than ten minutes to cook. After a minute or two, the cheese will begin to melt, when the mass becomes homogeneous - remove the saucepan from the heat.

7. We send the finished cheese to the refrigerator. When it hardens, the homemade cheese will

ready. You can try!

Cooking cottage cheese and cheese at home x - it's very simple and fast, but how useful! Homemade cottage cheese can be combined with sour cream, any dried fruits, nuts, seeds, fruits, berries, bran, juices and sour-milk yogurts. This is a very tasty breakfast for children and their parents!

If ordinary bottled starts to turn sour - do not pour it out, you can cook it yourself cottage cheese. With the help of this recipe for an economical housewife, you yourself can cook cottage cheese at home. From 1200 ml of 2.5% fat milk, about 250-270 grams of cottage cheese and 800 ml of whey are obtained.

Homemade cottage cheese - recipe

Cottage cheese is a valuable product that can be found on the table in almost every home, especially if there are small children in it. But is it always possible to be sure of the naturalness of this product, especially if it is bought in a store. Isn't it easier to make your own cottage cheese at home from milk?

Necessary:

milk - 3 l.

Cooking time: 1-3 days - for souring, 20 minutes - for cooking.

Calorie content - 160 kcal.

To prepare a delicious and fresh cottage cheese, you need milk. Of course, if possible, it is better to use natural milk, not from the store. You can buy it in the nearest village or on the market, as well as in milk machines - special devices where you can buy fresh milk brought from dairy farms.

If it is not possible to buy natural milk, then you can use milk bought in a store. It makes no difference what this milk is stored in: in a bottle, in a pack or in a plastic bag.

So, we decided on milk. Now you can start cooking the curd. Milk should be poured into a three-liter jar or immediately into a saucepan for further souring. It is better to take an enamel pan or stainless steel.

Milk will turn into curdled milk the next day if it happens in the summer, or on the third day in the winter season. You can check the readiness of yogurt by putting a spoon into it. Ready curdled milk is a homogeneous dense mass. For store-bought milk, the curdled milk rises closer to the surface, while the whey remains at the bottom.

Now the pan can be put on fire, but do not bring to a boil. You can remove the dishes from the stove when the curd separates from the whey.

For the next step, a tall saucepan, a colander and cheesecloth, folded in four layers, are taken. The resulting whey mass is poured into a colander. Gradually, the whey drains into the pan, and the cottage cheese remains in the gauze.

When all the liquid is gone, it can be transferred to a plate or other container. The curd is tender, with layers.

If you overdo the whey drain time (for example, by leaving the cottage cheese in a colander on gauze all night), it can turn out to be dryish, crumbly. From the initial volume of milk, it is possible to obtain approximately 600-800 g of cottage cheese.

Milk curd with lemon juice

Necessary:

homemade milk - 2 l;
lemon - 1 pc. or 1/3 teaspoon citric acid.

Cooking time: half an hour.

Calorie content - 170 kcal.

If you need to quickly cook cottage cheese from milk at home, you can use a lemon, or rather, its juice. A saucepan of milk is put on fire, and at this time juice is squeezed out of a lemon.

As soon as the milk begins to boil, immediately pour lemon juice into it. Instead, you can take citric acid, after diluting it in ½ cup of warm water.

Then you need to pour in lemon juice or citric acid and wait until the milk begins to curdle. So the pot can be removed from the heat. Drain the resulting mass into a colander to drain the whey. The resulting curd is tender, soft, pasty. But it is absolutely not suitable for baking.

Recipe for cottage cheese from sour milk at home

Necessary:

milk - 2 liters.

Calorie content - 159 kcal.

The technology for making cottage cheese from sour milk is the same. The available sour milk (it can be kefir from the store) is poured into a saucepan and heated to separate the whey from the curd. After that, the liquid is poured into a colander covered with gauze in a saucepan. You can eat cottage cheese.

Milk curd with sour cream

Some housewives prefer to add sour cream to milk when preparing cottage cheese in order to get a more tender and fatty product.

Such cottage cheese can be prepared for small children who are just starting to get acquainted with dairy products.

How to make homemade cottage cheese from milk and sour cream? There are two ways to prepare such a product.

First way

Necessary:

milk - 1 cup;
sour cream - 0.5 tablespoon.

Cooking time: 18 hours for souring, 40 minutes for cooking.

Calorie content - 193 kcal.

First, boil the milk, then add sour cream to it. All this in a small saucepan is placed in a warm place for the whole night. In the morning, sour milk should be heated over a fire until the whey separates. Then recline on a napkin folded four times to drain the serum. The curd is ready. It turns out soft. fine-grained.

Second way

Necessary:

milk (sour) - 3 l;
sour cream - 500 g.

Cooking time: 20 minutes.

Calorie content - 193 kcal.

Put sour milk (preferably rustic) in a saucepan in a water bath and heat until whey is formed. Then you should pour in the sour cream, but do not stir the mass with a spoon, so as not to disturb the structure of the cottage cheese. Then pour onto a gauze napkin placed in a colander. It turns out fatty and very tasty cottage cheese.

Homemade cheese from cottage cheese and milk

You can make your own cheese from milk.

The first way (without eggs)

Necessary:

milk - 1 l;
cottage cheese - 1 kg;
butter - 100 g;
soda - 1 teaspoon;
salt - to taste.

Calorie content - 336 kcal.

Beat cottage cheese with a blender and add to boiling milk. Stirring regularly with a spoon, wait for a boil and cook for about 10 minutes over medium heat.

If you cook the cheese for more than 10 minutes, it will be hard, if you cook it for less, the cheese will turn out soft.

After removing the pan from the fire, you need to pour the contents onto cheesecloth spread on a colander. To make the liquid faster than glass, gauze must be taken by the edges and twisted with a tourniquet.

Still hot cheese should be transferred to another container, add softened butter, salt and soda for greater porosity of the cheese. Blend again with a blender.

Transfer the resulting mass to a stainless steel saucepan and put on fire. The cheese mass, stirring constantly, must be heated so much that the contents move away from the walls of the dish.

Then the pan should be removed from the heat to cool. The warm mass is transferred to a container greased with oil, covered with cling film and put in the refrigerator to solidify.

The second way (with the addition of eggs)

Necessary:

milk - 2 l;
cottage cheese - 2 l;
eggs - 2 pcs.;
butter - 200 g;
soda - 1 tablespoon;
salt - to taste.

Cooking time: one hour.

Calorie content - 339 kcal.

To prepare homemade cheese, put cottage cheese in a saucepan and pour milk into it, then put it on the stove. While stirring evenly with a spoon so that the curd does not stick to the bottom, heat the mass until whey forms. Then the mass must be folded onto a piece of gauze folded in half to drain the liquid.

Put the resulting cottage cheese into a stainless steel bowl, add eggs, softened butter, soda and salt to taste. Now you can start cooking cheese. The mass should be constantly stirred with a wooden spoon.

As soon as it becomes viscous, sticky, you can remove it from the fire. The hot cheese should then be poured into a cup or container and covered with cling film once it has cooled slightly. To obtain a denser structure, the cheese can be pressed down with a press. After 3 hours, the cheese can be eaten.

Important to remember

To get fat cottage cheese, it is better not to remove cream from village milk;
It is better to store cottage cheese and homemade cheese in glass or enamel dishes, covered with a lid, but in no case in a plastic bag. So the cottage cheese will retain its freshness longer;
You can freeze cottage cheese by putting it in the freezer, but at the same time it will no longer be so useful;
If it is not possible to store homemade cheese in the refrigerator, you can extend its freshness by wrapping it in a clean cotton cloth, previously soaked in salt water and thoroughly wrung out. It is better to keep such cheese in a dark, cool place;
From the whey left after making the cottage cheese, you can make pancakes or knead the dough.

Everyone can make cottage cheese or cheese from milk at home with their own hands. To do this, you only need desire, time and following the cooking technology.

Another option to make cottage cheese from milk at home can be found in the next video.

1. Cottage cheese can be made in two ways: with and without heating. This is a matter of taste and convenience. However, cottage cheese without heating is a little more tender.

2. If you make cottage cheese from milk, take a rustic one. Especially if according to the recipe it should turn sour. But you can use store-bought milk of any fat content. The fatter it is, the fatter the curd will be.

3. Kefir can also be taken in any fat content. can only be used if you heat it up.

4. The quantity and taste of cottage cheese depend on the quality of the original product. So when buying milk or kefir, you should not skimp.

5. You can cook cottage cheese both in a saucepan and in a water bath. Again, this is a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for kefir cottage cheese.

6. It is better to heat dairy products in a heavy-bottomed aluminum or stainless steel pan. Enamelware is not suitable: everything in it can burn.

7. Cottage cheese spread on a colander covered with several layers of gauze. Place a saucepan or some other container under the colander so that the whey flows there.

8. If you leave the cottage cheese in a colander for a couple of hours or even less, then it will turn out wet.

9. To make cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the knot over the sink or pan for several hours or even all night. The time depends on your preference: the longer the whey drains, the drier the curd will be.

10. And in order for the cottage cheese to keep its shape, you can put it under oppression.

11. Homemade cottage cheese is stored in the refrigerator for no more than four days.

This is the traditional way of making cottage cheese.

Ingredients

2 liters of milk.

Cooking

Leave the milk in a warm place for 1-3 days. Don't mix it up. The time depends on the temperature in the room: the warmer, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black to the milk.

Milk should not go sour in the refrigerator. There it will acquire an unpleasant odor and may begin to taste bitter. If you notice that the milk in the refrigerator is starting to turn sour, it's best to take it out so that it sours in the right conditions.

The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Pour the milk into a saucepan and place over low heat.

Boil, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10-15 minutes from the start of cooking, curd clots will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then put the cottage cheese in a colander and let it drain.

2. Homemade cottage cheese from milk without heating

Ready cottage cheese will be more tender than in the first case.

Ingredients

2 liters of milk.

From the indicated amount, about 400 g of cottage cheese will be obtained.

Cooking

Let the milk sour, as in the first method. Do not heat the thickened mass, but immediately fold it onto gauze.

Thanks to lemon juice, milk will turn sour much faster.

Ingredients

2 liters of milk;
1 lemon.

From the specified amount, about 350 g of cottage cheese will be obtained.

Cooking

Pour milk into a saucepan. If you are using country milk, then bring it to a boil and reduce the heat. If the milk is already pasteurized, then just warm it up, but do not boil it.

Ingredients

1 liter of kefir.

Cooking

You will need two pots of different sizes. One of them should fit freely into the other. Fill a large saucepan halfway with water. Bring water to a boil over high heat.

Pour kefir into another saucepan. After boiling, put a small saucepan in a large one and heat the kefir over low heat.

Kefir should break up into curd and whey. When this happens, remove the pan from the heat and let it sit for 10 minutes. Transfer the cottage cheese to a colander and let the whey drain.

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.

Ingredients

1 liter of kefir.

From the indicated amount, about 200 g of cottage cheese will be obtained.

Cooking

It is best to take kefir in a bag: the bottle can crack when frozen, and it will be difficult to extract the petrified kefir from it. If only bottled kefir is at hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should become like a piece of ice. If after 10-12 hours kefir does not become hard as a stone, then it is of poor quality. From such a product, liquid cottage cheese will be obtained, resembling rather sour cream.

Carefully cut open the bag, put the contents in a colander and wrap in cheesecloth.

Leave kefir at room temperature until completely defrosted.